Tuesday, March 8, 2011

Typically, we spend Saturdays running all sorts of errands and don't feel like cooking once dinner time comes around. This weekend though, Matt suggested we make something simple using the chili verde sauce that was in the freezer & the chicken breasts in the fridge. I had forgotten all about that fantastic chili verde sauce, I was sold. Our original thought was to get some tortillas but then, Matt asked if there was anyway to turn it into a hotdish...I think he's become a true Minnesotan.
If you have some prepared chili verde sauce, you cannot get much simpler than this dish. (Well, I guess if you have some leftover cooked chicken, it would even be simpler.) You could also buy jarred chili verde sauce or substitute tomatillo salsa instead of making your own. The resulting dish is pure comfort food with a Mexican twist.

Heat the olive oil in a skillet over medium-high heat. Add the chicken & sauté until cooked through.

Mix the chicken with the rice, chili verde sauce & water. Put into a baking dish. Cover with tin foil or top, if the dish has one, & back for about 40 minutes, until the rice is tender. Remove cover & sprinkle the grated cheese over the top. Bake for 10 more minutes until the cheese is melted & bubbly.

8 comments:

I love this like you don't even know. Chile verde with chicken is an all time favorite for me! I'd have gone the tortilla route at first, too-but any way you end up having it--it's going to be good. Stumbled!